Summary

Ingredients

• 1 can tuna (without oil)
• 0.5 ½ carrot (s)
• 3 ½ arugula leaves
• 0.33 cloves / n garlic
• 0.5 ½ shallot (s)
• 1 egg (s)
• 1 teaspoon capers
• 0.5 ½ cup crème fraîche
• 3 leaves basil, preferably fresh from the flower pot, 2 - 5 , depending on size)
• 1 teaspoon chives, preferably fresh from the flower pot
• 2 teaspoons parsley, 3 - 4 fresh umbels
• Pepper, freshly ground

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Instructions

1. Cut the herbs and vegetables (especially the carrots) very finely with a sharp knife and mix with the crème fraîche. Season with a little pepper. The capers usually bring enough salt with them so that they don`t have to be extra salted.
2. Meanwhile, boil the egg inside slightly liquid until it is as soft as wax, quench with cold water and let it cool for a few minutes in a bath of cold water, then peel, cut into small pieces and stir with the rest. You shouldn`t boil the egg hard, otherwise it won`t taste that good.
3. Finally, drain the tuna from the can (do not squeeze it out, otherwise it will be too dry!) And stir it into the cream.
4. In my opinion, this salad tastes much better than the classic ones based on pickles and mayonnaise and is comparatively light in the stomach or is much easier to digest.
5. You can save some calories by using crème légère instead of crème fraîche, as the cream makes up the lion`s share of the calories with around 150 kcal. One serving has only 7 - 8 g of carbohydrates and makes you feel full for dinner!